One of my favorite parts of having a food blog is trying foods I might never have made before. Being a part of the Secret Recipe Club has opened my culinary horizons and this month is no exception.

As soon as I saw the recipe for Ham and Cheese Rosti on PheMOMenom I knew that was what I had to make. Potatoes and ham are a favorite combination and adding Swiss cheese and spinach makes this a bit more unusual.

This will be a regular on our breakfast for dinner menu. I did have a bit of trouble with it wanting to fall apart but I think it was because I didn’t dry the potatoes well enough so it didn’t get quite as crispy as it should.

Salsa and chips are a must have at most parties. Here is my recipe for a quick and easy salsa. This recipe doesn’t have cilantro because I’m not a fan. If you want to add it I would try 3 or 4 Tablespoons. Also I like chunky salsas so I didn’t run this through a blender or food processor.

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If you’ve looked through my recipe index you’ll have noticed I have no shortage of burritos.  Chimichangas are very similar to burritos except once assembled they are deep fried. I don’t deep fry very often so I’ve devised another way to get the scrumptious crisp exterior I love about them.

There are numerous ways to fill chimichangas but this simple mixture of ground beef, onions, and salsa is the most often used.

Ground Beef Chimichangas

Recipe by Micha @ Cookin’ Mimi

Ingredients

Cooking Directions

1. Brown ground beef, onion, and garlic over moderate heat.
2. Drain fat off if necessary.
3. Add salsa and salt and simmer for 10 minutes. Set aside to cool slightly.
4. Warm tortillas until softened and pliable.
5. Divide the meat and cheese evenly among the tortillas.
6. Fold the tortillas where both ends are closes.
7. Brush with oil and cook in a hot skillet seam side down for 3 to 5 minutes. Flip and cook 3 to 5 minutes longer or until the chimichanga is golden and heated through.
8. Serve with extra salsa, sour cream or guacamole if desired.

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Have you ever made a recipe not really knowing how the pickier members of your family would react to it and being fairly anxious when it was time to eat but were quite pleasantly surprised when it was loved by said picky members? This was one of those recipes for me.

This recipe is adapted from the Peanut Butter Chicken recipe from Life as Mom. I had planned on trying a more faithful version of the recipe but my niece and nephew were here for an extra (unplanned) night so I needed something quick and easy to cook for supper without going to the store.

Peanut and Soy Noodles with Chicken

Recipe by Micha @ Cookin’ Mimi adapted from Life as Mom

Ingredients

Cooking Directions

1. Whisk together the rice vinegar, 1/3 cup oil, peanut butter, soy sauce, honey, ginger, and hot sauce.
2. Set aside
3. Cook noodles according to directions, drain and mix with the sauce.
4. Heat the oil in a medium pan over moderate heat. Cook the onion, garlic and diced chicken until chicken is cooked thoroughly.
5. Serve noodles with chicken and onions on top.

Here are more quick suppers you may like:

• Easy Beans and Franks
• Ground Beef and Veggie Stir Fry
• Kielbasa, Penne, and Vegetables in a Cheddar Sauce

Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

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It’s once again time for The Secret Recipe Club.

This month I was assigned Quick and Easy, Cheap and Healthy. Anne’s tagline is real food for the real world and I  enjoyed her common sense approach to the often intimidating world of real food.

I chose to make her White Chicken Enchiladas. We are big Mexican food fans and any excuse to make enchiladas is a good thing.

I did, of course, switch it up a bit. I had to use a bit of half and half in the sauce instead of sour cream because not everyone here likes it and you cannot really hide the taste in the sauce. I also added some black beans which was one of Anne’s suggestions. These were absolutely fabulous and will definitely be made and enjoyed again.

Loaded Chicken Enchiladas

Recipe by Micha @ Cookin’ Mimi adapted from Quick and Easy, Cheap and Healthy

Chicken, rice, and black bean enchiladas with a homemade white enchilada sauce and topped with melted cheese.

Prep time: 30 minutes

Cook time: 35 minutes

Total time: 1 hour, 10 minutes.

Ingredients

For the sauce:

• 4 cups chicken broth
• 1/2 cup half and half
• 4 Tablespoons butter
• 4 Tablespoons flour

• 1-2 cups shredded Cheddar Jack cheese. If you cant find Cheddar Jack you can use one or the other

Cooking Directions

For the sauce:

Melt the 4 Tablespoons butter in a sauce pan over medium heat, add in the flour and whisk together. Cook for a minute or two until the flour is lightly golden and no longer smells raw. Add in two cups of chicken broth, whisking constantly to minimize lumps. Simmer for 3-4 minutes or until thickened.

Mix the remaining broth and half and half together and pour into the sauce pot. Stir, and bring to a simmer and cook until slightly thickened. Season to taste with salt and pepper if needed. Remove from heat.

Melt butter in a skillet over medium heat. Cook the onions and garlic until fragrant and onions have softened. Add in the rice, black beans, and jalapenos. Cook for 10 minutes or until the rice and beans have warmed through. Add in the chicken and stir to combine.

Warm tortillas until pliable. Fill with 1/2 cup of the chicken, rice, and bean mixture. Roll up and place seam side down in 9 by 13 inch casserole dishes. Pour sauce over enchiladas, sprinkle with cheese, and bake for 30-45 minutes in a preheated 350 degree oven or until bubbly and cheese has melted. Let rest for 10 minutes before serving.

To view the other Group A recipes click on the frog below.

Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

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Have I mentioned that I love The Secret Recipe Club? I do because it gives me a chance to try new recipes and find new to me blogs. For this month I was given the blog Simply Cooked.

Sarah describes herself as a veggie lover with a carnivore husband so her blog is filled with many vegetarian recipes as well as other healthy foods and the occasional treat.

It took me several visits to decide what to make because of the many intriguing and unusual recipes. I had a hard time deciding and have several other recipes bookmarked to try later.  I love one skillet meals and these curried potatoes look delicious. Broccoli cornbread would be perfect in the winter along a steamy bowl of potato soup with a slice of lemon drizzle cake for dessert.

When I saw the recipe for pita bread I knew I had to try it. Pita has become one of my favorite breads to make because it bakes quickly and is very versatile. I adapted the recipe to use in my stand mixer instead of kneading by hand because I normally have too much going on in the kitchen to hand knead.

Pita Bread

Ingredients:

• 1 3/4 cup whole wheat flour. I used white wheat
• 1 1/2 cup bread flour
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon yeast
• 2 Tablespoons Olive Oil
• 1 1/4 cup warm water
• 1/4 teaspoon sugar

Directions:

Sprinkle the yeast and sugar over the warm water and let it sit for ten minutes or until foamy and slightly raised in volume.

In the bowl of a stand mixer combine the flours and salt. Pour in the yeast mixture and oil and mix with a spoon.

Knead using the dough hook for 5-7 minutes adding  a tablespoon or so of flour if needed. The dough should still be somewhat sticky.

Remove dough and shape into a ball. Place in an oiled bowl and turn once to coat. Cover bowl with a damp tea towel or plastic wrap and allow to rise in a warm draft free place for 90 minutes.

Heat the oven to 450 degrees with either a pizza stone or heavy baking sheet inside. After dough has risen divide into eight balls and place one on a slightly floured surface. Cover the other pieces of dough with a damp towel and roll the dough to slightly less than 1/4 inch thick. You don’t want to add a ton of flour because the steam from the wet dough is what makes the pockets in the pita. Repeat until all dough is used.

Place 2 or 3 dough rounds on the pizza stone or baking sheet and cook for 5 minutes per side. Wrap cooked bread in a damp tea towel and allow to cool before using.

adapted from Simply Cooked

To check out what other awesomeness has been cooked up just click on the little frog below:

Past Secret Recipe Club Posts:

Barbecue Chicken Empandas	Pumpkin Spice Clafouti	Peanut Butter Double Chocolate Oatmeal Cookies

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Tandoori Style Chicken

Recipe by Micha Adapted from Life as MOM

Tender and juicy grilled chicken packed with flavor.

Prep time: 15 minutes hands on, 4 -12 hours marinating

Cook time: 15 minutes

Total time: 30 minutes plus marinating time

Yield: 4 servings

Ingredients

• 4 boneless skinless chicken breasts

For the marinade:

• 2 Tablespoons lemon juice
• 1 Tablespoon olive oil
• 2 teaspoons paprika
• 2 teaspoons fresh ginger, finely minced or grated
• 2 cloves garlic, finely minced or pressed
• 2 teaspoons turmeric
• 1 teaspoon salt
• 1 teaspoon curry powder
• 1/2 teaspoon chili powder
• 3/4 cup buttermilk

Cooking Directions

Make several shallow slits in each chicken breast. Mix together marinade ingredients and pour over chicken in a non reactive bowl or zipper bag. Refrigerate several hours. Grill over medium heat until cooked through.

linked to Melt in Your Mouth Monday Recipe Round Up Gooseberry Patch

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This is my family’s favorite breakfast for dinner dish. Seriously the first time I made them we ended up eating them three times that week. If that isn’t a hit I don’t know what is.

The thing I like about them is I have a tendency to gravitate to the sweeter side of breakfast with French Toast, and regular or Puff Pancakes and these are a welcomed change.

Huevos Rancheros

Ingredients:

• 7 ounces chorizo
• 15 ounce can refried beans or 2 cups homemade
• 1 14 ounce can salsa style or Tex-Mex fire roasted tomatoes
• 1 medium onion, chopped
• 4-8 corn tortillas
• 2 Tablespoons oil
• 4-8 fried eggs
• 1/2 cup shredded cheddar or Monterey Jack Cheese

Directions:

Remove chorizo from casing. Cook in a skillet over medium heat breaking into crumbles. Add onions and cook for 3-5 minutes longer or until sausage is cooked through and onions are translucent. Pour the undrained tomatoes into the chorizo and heat through.

Heat the refried beans until bubbling. While beans are cooking, heat oil in small skillet over medium heat. Cook tortillas for about a minute or until warmed and pliable with slightly crisp edges.

Place 1 or 2 corn tortillas on a plate, spread with refried beans, top with 1 or 2 eggs, layer the chorizo and onion mixture on the eggs and sprinkle with cheese. Serve hot.

Linked to URS @ Life as MOM and Ingredient Spotlight

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This is  more involved than my usual recipe but they come together surprisingly fast and are very freezer friendly. Do not let the long list intimidate you because they are so worth the work and the filling can be made while the dough is resting.

These are perfect served along my Asian Noodles with Chicken and Veggies and don’t forget the dipping sauce.

Potstickers

Ingredients:

For the dough:

• 2 cups all purpose flour
• 3/4 cup plus 2 Tablespoons boiling water
  

  For the filling:

• 1/2 cup finely chopped cabbage
• 8 ounces ground chicken or pork
• 2 Tablespoons finely chopped water chestnuts
• 1 Tablespoon soy sauce
• 1 1/2 teaspoon cornstarch
• 1/2 teaspoon minced fresh ginger
• 1/4 teaspoon sugar 
  

  For cooking:

• 2 Tablespoons vegetable, divided
• 2/3 cup chicken broth, divided
  

  Directions:

  For the dough:

  Place flour in a large bowl and make a well in the center. Pour in the boiling water and stir well with a wooden spoon. Place dough on a lightly floured surface and knead for 5 minutes. Shape into a ball, cover with plastic wrap, and let rest for 30 minutes.

  Unwrap dough and knead briefly. Divide dough into four pieces, place one piece on a floured surface, keeping the other three covered. Roll with a lightly floured pin to 1/8 inch thickness. Cut with a 3 inch diameter cutter. Repeat for the other 3 pieces.

  For the filling:

  Squeeze the excess moisture from the cabbage, place in a large bowl. Add in the chicken, water chestnuts, soy sauce, ginger, sugar and cornstarch. Mix well.

  To fill:

  Place 1 rounded teaspoon filling in the center of the dough circle. Moisten the edge of half the round. Fold circle in half and pinch the edges together. Sit dumpling down firmly seam side up. Cover finished potstickers with plastic wrap while assembling the rest.

  To cook:

  Heat 1 tablespoon of oil in a heavy bottomed skillet over medium heat. Cook 1/2 the potstickers in the skillet for 5-6 minutes or until bottom is golden. Pour in 1/3 cup chicken stock and cover tightly. Reduce heat to low and simmer for ten minutes if freshly made 15 minutes if frozen or until all liquid is absorbed. Repeat with remaining oil, chicken stock and potstickers.

  To freeze:

  Place assembled potstickers on a cookie sheet. Freeze for 30 minutes or until slightly firm. Store in labeled freezer bags or containers for up to 3 months. Do not thaw before cooking.

  Makes 36 dumplings.

Linked to This Week’s Cravings  Mouthwatering Monday  Weekend Potluck, Ingredient Spotlight

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This is a less sweet take on the sauce from the Mongolian Chicken recipe. It can double as both a stir-fry and a dipping sauce which will go perfectly with two recipes I am posting soon.

Asian Stir-fry and Dipping Sauce

Ingredients:

• 1/2 cup soy sauce. Reduced sodium is fine
• 1/2 cup water
• 2 tablespoons dried minced onions
• 1/2 teaspoon garlic powder
• 1/4 cup brown sugar plus more to taste if desired.

Directions:

Combine ingredients in a medium sauce pan. Bring to a boil over medium heat. Reduce heat and let simmer for 2-3 minutes or until slightly thickened. Serve with stir-fry or as a dipping sauce for egg rolls or potstickers.

Ingredient Spotlight

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